<h3>Job Description</h3>
Job Description
JOIN OUR TEAM
We don't hire employees, we scout team members.
We recruit talented, team-oriented individuals who are looking to work alongside us and not for us.
We are always looking to draft committed warriors with a deep sense of passion and finesse.
SOUS CHEF 
We are recruiting a Sous Chef to join our team! Serious inquiries only, please.
Sous Chef
Position Requirements:
Full Job Description
Essential Responsibilities:
<ul>
<li>Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor</li>
<li>Comply with health and food safety standards, restocking items and cleaning</li>
<li>Managing food cost and labor cost</li>
<li>P&amp;L management</li>
<li>Ordering &amp; Inventory responsibilities</li>
<li>Carefully follow standard recipes while preparing assigned items for food service</li>
</ul>
<ul>
<li>Consistently use safe and sanitary food handling practices</li>
<li>Assists other cooks during emergencies or rush periods</li>
<li>Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to insure safe and sanitary food-handling practices</li>
<li>Assists in plating food items for service</li>
<li>Cleans assigned workstation areas</li>
<li>Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters</li>
<li>Carefully follows instructions and procedures set and communicated by Chef</li>
<li>Start each shift by leading with a great attitude and a high level of respect for the team, the product and the guests</li>
</ul>
Job Type: Full-time/Salaried Position
Physical Setting:
<ul>
<li>Casual New Orleans inspired Po' Boy restaurant &amp; Tavern in Hyde Park, Chicago</li>
</ul>
Schedule:
<ul>
<li>12 hour shift</li>
<li>Evening shift</li>
<li>Holidays</li>
<li>Monday to Friday</li>
<li>Night shift</li>
<li>Weekend availability</li>
</ul>
Education:
<ul>
<li>High school or equivalent (Preferred)</li>
</ul>
Experience:
<ul>
<li>Cooking: 1 year (Required)</li>
<li>Restaurant Experience: 1 year (Required)</li>
</ul>
Work Location: One location

Sous Chef

<h3>Job Description</h3>
Job Description
Position Overview:
Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®.
What we expect of you:
<ul>
<li>Provides support to Executive Chef in all areas of responsibility</li>
<li>Manages back of house team members, operations, and food production for the restaurant and FIREBAR®</li>
<li>Provides direction and training to team members by coaching, counseling, and providing feedback</li>
<li>Accountable for ordering produce, seafood, and main food orders</li>
<li>Conducts inventory bi-weekly in a team effort</li>
<li>Responsible for scheduling back of house team members</li>
<li>Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals</li>
<li>Supervises and participates in butchering and portion control on each shift</li>
<li>Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen</li>
</ul>
What’s in it for you:
<ul>
<li>Excellent earning potential</li>
<li>Attainable bonus paid every other pay period</li>
<li>Comprehensive training</li>
<li>Three weeks paid time off annually</li>
<li>401k + company match </li>
<li>Competitive benefits— Medical, Dental, Vision, &amp; Life Insurance</li>
<li>New store openings— several growth opportunities for all team members!</li>
<li>Holiday closures— closed on Christmas and Thanksgiving Day; early closures on the Fourth of July and Christmas Eve!</li>
</ul>
Qualifications:
<ul>
<li>2 years high volume, full service restaurant experience in a management position</li>
<li>Warm, passionate, and committed to the industry</li>
<li>Excellent communication skills</li>
<li>Ability to remain calm, cool, and collected under pressure</li>
<li>Self-Actualized and motivated</li>
<li>Self-discipline; maintained professional appearance</li>
<li>Butchering experience preferred</li>
<li>Scratch Kitchen Experience preferred</li>
</ul>
If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today!
Firebirds is an Equal Opportunity Employer.

<h3>Job Description</h3>
Job Description
Sous Chef
Del Pez Mexican Gastropub | Hakuna Hospitality Group
Del Pez Mexican Gastropub is hiring a Sous Chef to join our fast-paced, high-energy kitchen. This role is ideal for a passionate culinary professional ready to step into leadership, work shoulder-to-shoulder with the Head Chef, and grow a long-term career with a hospitality group that values development and performance.
About the Role
The Sous Chef is the right hand to the Head Chef and a key leader in daily kitchen operations. This is a hands-on position requiring leadership on the line, station execution during peak volume, and manager-level responsibilities during off-peak hours.
Key Responsibilities
- Support and partner with the Head Chef in all kitchen operations
- Work and master all kitchen stations, including expo
- Work a station during high-volume service as needed
- Complete manager-level functions during off-peak times
- Lead, coach, and develop kitchen team members- Ensure consistent food quality, cleanliness, and safety standards
- Assist with inventory, ordering, scheduling, and food cost control
- Step in as kitchen leader when the Head Chef is not present
What We’re Looking For
- 2–5 years of experience in a fast-paced professional kitchen- Strong leadership presence and work ethic- Passion for food, hospitality, and continuous improvement- Ability to stay calm and focused under pressure- Team-first mindset with strong communication skills- Flexible availability including nights, weekends, and holidays
Career Progression &amp; Advancement
This Sous Chef role is more than a support position — it’s a launchpad for culinary leadership. Sous Chefs who excel in execution, team development, cost awareness, and accountability will be actively developed and prepared for future Head Chef opportunities within Del Pez Mexican Gastropub and Hakuna Hospitality Group.
Compensation &amp; Benefits
- Salary: $65,000–$75,000.&nbsp;
- Quarterly bonus program
- Comprehensive benefits package including medical, dental, vision, and disability coverage
- Paid Time Off (PTO)
- 401(k) retirement program
- Management dining program
Company DescriptionDel Pez Mexican Gastropub is a modern Mexican concept with locations in Glen Mills, the Wilmington Riverfront, and Newark. Known for bold flavors, handcrafted cocktails, and an energetic, welcoming atmosphere, Del Pez delivers memorable dining experiences rooted in great food and genuine hospitality. Our team culture is built on professionalism, teamwork, and strong systems that support consistency and growth. We believe in developing people, creating a positive work environment, and delivering excellence in every shift. Del Pez is a place where passionate hospitality professionals can thrive, contribute, and build meaningful careers across our growing family of restaurants. 
<h3>Company Description</h3>
Del Pez Mexican Gastropub is a modern Mexican concept with locations in Glen Mills, the Wilmington Riverfront, and Newark. Known for bold flavors, handcrafted cocktails, and an energetic, welcoming atmosphere, Del Pez delivers memorable dining experiences rooted in great food and genuine hospitality.\r\n\r\nOur team culture is built on professionalism, teamwork, and strong systems that support consistency and growth. We believe in developing people, creating a positive work environment, and delivering excellence in every shift.\r\n\r\nDel Pez is a place where passionate hospitality professionals can thrive, contribute, and build meaningful careers across our growing family of restaurants.

<h3>Job Description</h3>
Job Description
Salary:&nbsp;$70000 - $80000 / year
What makes FLIK click
 What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. &nbsp;
We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish.
Job Summary
As a&nbsp;Sous Chef&nbsp;for FLIK Hospitality's Ace Team, you will support various accounts in the New York City Metro region. &nbsp;You will be responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.
As a member of the Ace Team you will be responsible for supporting and/or managing Flik accounts. Being based in New York City, you will mainly support units in the Tri-State region.&nbsp; Additionally, you will be assigned to support non-local Flik locations requiring up to 25% travel. Ace schedules vary each week based on business needs. The majority of the assignments fall between Monday through Friday. There will be periodic evening, weekend and holiday assignments given with advance notice.
Key Responsibilities:
<ul>
<li>Assists in coordinating and participating in the preparation and cooking of various food items.</li>
<li>Assists with planning and creating menus.</li>
<li>Rolls out new culinary programs in conjunction with the marketing and culinary team.</li>
<li>Assists with managing cost controls and controlling expenditure.</li>
<li>Performs other duties as assigned.</li>
</ul>
Preferred Qualifications:
<ul>
<li>5 years of related culinary experience including 1 year at the management level.</li>
<li>Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.</li>
<li>Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.</li>
<li>Ability to set up and distribute production sheets.</li>
<li>Ability to travel within the region to your assigned account(s).</li>
<li>Supervisory, leadership, training, management, and coaching skills.</li>
<li>ServSafe or Department of Health Certification is preferred.</li>
<li>Computer skills and knowledge of MS Office products including Excel.</li>
<li>Associate’s degree in Culinary Arts is preferred.&nbsp;</li>
</ul>
Apply to Flik today!
Flik is a member of Compass Group USA
Click here to Learn More about the Compass Story

Compass Group is an equal opportunity employer.&nbsp; At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.&nbsp;
Applications are accepted on an ongoing basis.&nbsp;
Flik maintains a drug-free workplace.
Associates at Flik Hospitality are offered many fantastic benefits.
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Paid Time Off</li>
<li>Holiday Time Off (varies by site/state)</li>
<li>Associate Shopping Program</li>
<li>Health and Wellness Programs</li>
<li>Discount Marketplace</li>
<li>Identity Theft Protection</li>
<li>Pet Insurance</li>
<li>Commuter Benefits</li>
<li>Employee Assistance Program</li>
<li>Flexible Spending Accounts (FSAs)</li>
<li>Paid Parental Leave</li>
<li>Personal Leave</li>
</ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.&nbsp;For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.
Req ID:&nbsp;1481487
Flik Hospitality Group&nbsp;
JEANNE M LANE&nbsp;
[[req_classification]]&nbsp;

SOUS CHEF

<h3>Job Description</h3>
Job DescriptionCompany Description 
Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect &amp; Teamwork. In this role you will oversee daily operations of the kitchen and ensure the highest quality food products and service at the community.
Job Description 
<ul>
<li>Prepare meals from standardized recipes in accordance with order in a timely and attractive manner.</li>
<li>Set up food service line and workstations with needed condiments.</li>
<li>Ensure all condiments and garnishes that are required are prepared and served with the appropriate foods.</li>
<li>Assist in recipe and menu development.&nbsp;</li>
<li>Coordinate prep for the following day’s menu.</li>
<li>Lead a pre-meal meeting with food servers to review detail of daily menu. &nbsp;</li>
<li>Assist with training of new kitchen employees.</li>
<li>Ensure an adequate number of culinary employees each shift and ensures absences are covered as to not allow coverage holes.</li>
<li>Assist with scheduling of employees within the department.&nbsp;</li>
<li>Assist with food ordering, monitoring inventory and creating the menu cycle.</li>
<li>Keep stock rooms, coolers, and freezers clean and ensure that food supply stocks are rotated and that all perishables are labeled, dated, and stored properly.</li>
<li>Maintain kitchen cleanliness and food preparation according to state and local health department code requirements.</li>
<li>Keep food waste to a minimum by utilizing food storage and food recycling techniques.</li>
<li>Manage and supervise Sous Chefs, Cooks, Lead Cooks, Prep Cooks, and Utility Workers as needed.</li>
</ul>
Qualifications 
<ul>
<li>3+ years of experience working in a commercial kitchen environment and/or a related certificate or degree from a college or technical school.&nbsp;</li>
<li>Associate’s Degree in culinary related field is preferred.&nbsp;</li>
<li>Serv Safe or other required local, county or state certifications.</li>
<li>You are organized and great at communicating with co-workers and residents.&nbsp;</li>
<li>You take pride in the quality and presentation of food that you have helped to prepare.&nbsp;</li>
<li>You have basic to advanced knowledge of cooking and preparation of meals.&nbsp;</li>
<li>You have a thorough understanding of food service techniques and requirements.</li>
<li>You have great management skills and a willingness and desire to work harmoniously with all staff members.&nbsp;</li>
<li>You have the ability to switch tasks quickly and often.</li>
</ul>
 Additional Information 
Senior Lifestyle offers a comprehensive benefits plan to eligible team members including health, dental, vision, retirement benefits, short-term disability, long-term disability, and paid time off.&nbsp;All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday. Senior Lifestyle requires that all employees provide proof of COVID-19 vaccination unless exempt due to medical, religious, or personal beliefs. Government requirements or exclusions may apply.

Executive Chef

<h3>Job Description</h3>
Job DescriptionDescription:
About Viticus Group
At Viticus Group, we are more than just an organization — we are a community of innovators, educators, and professionals dedicated to advancing science, medicine, and education. Based in Las Vegas, we provide hands-on continuing education courses, conferences, and training programs that connect experts from around the world with the latest advancements in research, technology, and practical application.
 
Our mission is to bridge the gap between cutting-edge science and real-world practice, empowering professionals to take what they learn and apply it in meaningful ways that improve lives, industries, and communities.
Are you someone who loves science, thrives on learning, and gets inspired by innovation? Join us as we teach and share the discoveries that drive progress — because at Viticus Group, education fuels innovation.
 
JOB SUMMARY
The Corporate Chef is a culinary leader responsible for shaping the culinary vision, strategy, and execution across Viticus Group’s operations and events. This role oversees menu innovation, food quality, and kitchen operations while ensuring cost efficiency, staff development, and compliance with the highest standards of food safety and service. The Corporate Chef plays a key role in aligning culinary operations with Viticus Group’s mission to deliver exceptional guest experiences and drive organizational growth. 
 
EDUCATION, EXPERIENCE SKILLS &amp; ABILITIES
EDUCATION
<ul>
<li>Culinary Arts degree or equivalent professional training preferred.</li>
<li>Advanced certifications in food safety, nutrition, or specialty cuisines a plus.</li>
<li>Must possess a current NV Food Handlers &amp; TAM Card. </li>
</ul>
EXPERIENCE
<ul>
<li>Minimum 7–10 years of progressive culinary leadership experience (Executive Chef, Corporate Chef, or similar role).</li>
<li>Proven experience managing multi-unit or high-volume operations.</li>
<li>Demonstrated success in menu development, cost control, and P&amp;L accountability.</li>
<li>Experience in the Las Vegas market or other competitive culinary environments strongly preferred.</li>
<li>Track record of building and mentoring high-performing culinary teams.</li>
</ul>
SKILLS &amp; ABILITIES
Culinary &amp; Technical 
<ul>
<li>Expert knowledge of diverse cuisines, cooking techniques, and current culinary trends.</li>
<li>Proficiency in food cost analysis, inventory management, and kitchen productivity metrics.</li>
<li>Strong knowledge of HACCP, food safety regulations, and health department compliance.</li>
<li>Skilled in menu engineering, recipe standardization, and kitchen process optimization.</li>
</ul>
Leadership &amp; Technical 
<ul>
<li>Proven ability to lead, motivate, and develop teams in fast-paced, high-pressure environments.</li>
<li>Strong organizational and project management skills with the ability to oversee multiple locations and events.</li>
<li>Demonstrated success in recruiting, training, evaluating, and retaining culinary talent.</li>
<li>Financial acumen with ability to manage budgets, forecast costs, and drive profitability.</li>
</ul>
Strategic &amp; Interpersonal 
<ul>
<li>Excellent communication skills with ability to collaborate across departments and with senior leadership.</li>
<li>Strong problem-solving abilities and capacity to make sound decisions under pressure.</li>
<li>Ability to foster a positive, collaborative, and innovative kitchen culture.</li>
<li>Vendor management skills with ability to negotiate and maintain strong supplier relationships.</li>
<li>Commitment to continuous improvement and innovation to elevate the guest experience.</li>
</ul>
JOB SPECIFIC DUTIES
Culinary Leadership &amp; Strategy:
<ul>
<li>Develop and execute comprehensive culinary strategies for all Viticus Group events and operations.</li>
<li>Lead menu development, seasonal planning, and recipe standardization to ensure consistency, quality, and profitability.</li>
<li>Collaborate with executive leadership to align the culinary vision with business objectives and brand positioning.</li>
<li>Stay informed on culinary trends, market demands, and competitive landscape to drive ongoing innovation.</li>
<li>Represent Viticus Group’s culinary identity to clients, partners, and guests</li>
</ul>
KPI’s:
<ul>
<li>Successful rollout of at least 2–3 new seasonal menus annually.</li>
<li>Maintain menu profitability margins of 30% + food cost efficiency.</li>
<li>Positive stakeholder/guest satisfaction scores (target: 90%+ positive feedback on culinary experience).</li>
</ul>
Operations Management:
<ul>
<li>Oversee kitchen operations, food preparation, and service standards across multiple locations.</li>
<li>Develop and manage annual culinary budgets, forecasting, and full P&amp;L accountability.</li>
<li>Establish and maintain food safety protocols, HACCP compliance, and health department regulations.</li>
<li>Implement cost-control measures (food cost analysis, portion control, waste reduction).</li>
<li>Oversee purchasing and vendor partnerships to ensure consistency, quality, and cost efficiency.</li>
<li>Ensure readiness and flawless execution of food services during events, conferences, and programs.</li>
</ul>
KPI’s:
<ul>
<li>Maintain food safety/health inspection for "A" rating (Health Dept.)</li>
<li>Keep food waste below 10% of total food purchases.</li>
</ul>
Team Development &amp; Leadership:
<ul>
<li>Recruit, hire, train, and mentor kitchen staff including line cooks and culinary support staff.</li>
<li>Develop and implement comprehensive training programs to ensure consistent recipe execution and standards.</li>
<li>Conduct regular Staff performance evaluations and create tailored development plans.</li>
<li>Foster a positive, collaborative, and professional kitchen culture that promotes teamwork and retention.</li>
<li>Establish staffing schedules and labor management practices that balance efficiency with employee well-being.</li>
<li>Serve as a role model, instilling accountability, professionalism, and service excellence.</li>
</ul>
KPI’s:
<ul>
<li>Maintain employee retention rate of 85%+ within culinary team.</li>
<li>Conduct formal training sessions quarterly with documented outcomes.</li>
<li>Achieve a minimum of 90% compliance with SOPs in staff evaluations.</li>
</ul>
Quality Assurance &amp; Standards:
<ul>
<li>Maintain the highest standards of food quality, taste, presentation, and service across all operations.</li>
<li>Conduct regular kitchen audits and quality assessments, ensuring compliance with company and regulatory standards.</li>
<li>Develop and enforce SOPs for food preparation, cooking, plating, and service delivery.</li>
<li>Partner with purchasing to ensure ingredient quality, consistency, and supplier accountability.</li>
<li>Standardize recipes and plating guides to ensure consistency across all kitchens.</li>
</ul>
KPI’s:
<ul>
<li>Consistent guest satisfaction score of 90%+ for food quality and presentation.</li>
<li>Conduct monthly kitchen audits, with results improving or maintaining a “compliant” rating.</li>
<li>Ingredient quality satisfaction with 95% vendor reliability rate.</li>
</ul>
Viticus Group is an equal opportunity employer and will not discriminate in recruiting, hiring, training, promotion, transfer, discharge, compensation or any other term or condition of employment on the basis of race, religion, color, age, sex, national origin, gender, or on the basis of disability if the employee can perform the essential functions of the job, with a reasonable accommodation if necessary.
 
WHY YOU WILL LOVE WORKING HERE
What sets us apart, however, is not just our commitment to excellence in education but also our dedication to creating a workplace that values each team member. At Viticus Group, we foster a sense of belonging, tap into individual passions, and provide an enjoyable environment that encourages personal and professional growth. We believe in work-life balance and inject fun into our professional ethos through team outings, contests, and shared lunches. Joining Viticus Group means being part of a dynamic and supportive community where your contributions are not only recognized but celebrated.
 
PERKS
<ul>
<li>Competitive &amp; Transparent Salary – Know what you're worth and be paid fairly for it. </li>
<li>Free Employee-Only Coverage – Medical, Dental, Vision, Short &amp; Long-Term Disability, and Life Insurance – all 100% covered for you! </li>
<li>401(k) with 3% Company Match – Invest in your future with our retirement plan. </li>
<li>Supportive &amp; Collaborative Work Culture – Be part of a mission-driven team that values connection, communication, and kindness. </li>
<li>Ongoing Professional Development – From workshops to conferences, we’ll support your growth every step of the way. </li>
<li>Wellness Programs – Take care of your mental and physical health with access to resources and wellness incentives. </li>
<li>Employee Recognition &amp; Appreciation Events – We celebrate wins—big or small—throughout the year! </li>
<li>Unique Industry Impact – Make a real difference in veterinary medicine and animal health. </li>
<li>Work-Life Balance – We respect your time with predictable scheduling and occasional flexibility. </li>
<li>Fun Workplace Culture – Holiday contests, team lunches, and just enough quirks to make work more enjoyable.</li>
</ul>
Requirements:
PHYSICAL REQUIREMENTS
Viticus Group is committed to principles of equal opportunities for all employees. The Company will provide reasonable accommodations that are necessary to comply with State and Federal disability discrimination laws.
 
General Requirements
<ul>
<li>Ability to sit, use hands and fingers, talk or hear, and smell continually.</li>
<li>Ability to stand, walk, and reach frequently.</li>
<li>Ability to climb or balance, stoop, kneel, or crouch occasionally.</li>
</ul>
Lifting and Carrying
<ul>
<li>Ability to frequently lift and carry up to 10 lbs.</li>
<li>Ability to occasionally lift and carry up to 50 lbs.</li>
</ul>
Vision and Hearing
<ul>
<li>Close vision required to see computer monitors, read documents, and operate copy and fax machines.</li>
<li>Distance vision is required to drive an automobile if driving is a requirement of the job.</li>
</ul>
Work Environment
<ul>
<li>Work environment is indoors and climate-controlled.</li>
<li>Occasionally exposed to outdoor weather conditions.</li>
<li>Moderate noise levels as found in a business office with computer printers, households with TVs and dishwashers, and driving in light traffic. </li>
</ul>

Corporate Chef

<h3>Job Description</h3>
Job Description
Position Title:&nbsp;Sous Chef&nbsp;
Salary:&nbsp; 85,000-87,550
Other Forms of Compensation: &nbsp;
Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!
Job Summary
Job Summary:
Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. 
Key Responsibilities:
<ul>
<li>Assists the Executive Chef with managing cost controls and control expenditures for the account</li>
<li>Assists the Executive Chef with planning and creating menus</li>
<li>Produces and execute catering events</li>
<li>Rolls out new culinary programs in conjunction with Company marketing and culinary team</li>
</ul>
Preferred Qualifications:
<ul>
<li>A.S. or equivalent experience</li>
<li>Some progressive culinary/kitchen management experience, depending upon formal degree or training</li>
<li>Catering experience a plus</li>
<li>High volume, complex foodservice operations experience - highly desirable</li>
<li>Institutional and batch cooking experiences helpful</li>
<li>Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation</li>
<li>Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet</li>
<li>Must be willing to participate in client satisfaction programs/activities</li>
<li>ServSafe certified - highly desirable</li>
</ul>
Apply to Bon Appetit today!
Bon Appetit is a member of Compass Group USA.
Click here to Learn More about the Compass Story
Associates at Bon Appetit&nbsp;are offered many fantastic benefits.
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Paid Time Off</li>
<li>Holiday Time Off (varies by site/state)</li>
<li>Associate Shopping Program</li>
<li>Health and Wellness Programs</li>
<li>Discount Marketplace</li>
<li>Identity Theft Protection</li>
<li>Pet Insurance</li>
<li>Commuter Benefits</li>
<li>Employee Assistance Program</li>
<li>Flexible Spending Accounts (FSAs)</li>
<li>Paid Parental Leave</li>
<li>Personal Leave</li>
</ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.
<a href="https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_BAMCO.pdf" target="_blank">https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTranspa…</a>
Compass Group is an equal opportunity employer.&nbsp; At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.&nbsp;
Applications are accepted on an ongoing basis.
Bon Appetit maintains a drug-free workplace.
Req ID:&nbsp;&nbsp;1488350
Bon Appetit&nbsp;
BRYAN GONI&nbsp;

<h3>Job Description</h3>
Job Description
Porter House, part of the Restaurant Collection at the Deutsche Bank Center, is seeking a Sous Chef for immediate hire. The Sous Chef is responsible for working with the other Sous Chefs and Chef de Cuisine to manage daily kitchen operations including production, staffing, inventory, admin duties, sanitation and safety. This position requires flexibility, problem solving skills and great attention to detail. This position ensures all management requests are performed while maintaining high standards and quality. The Sous Chef is responsible for providing high quality customer service at all times.
Primary Duties:
<ul>
<li>Accountable for carrying out all requests made by the Chef or Chef de Cuisine in the most professional, effective, efficient matter.</li>
<li>Assist in maintaining budgeted food and labor costs. Maintain quality and standards.</li>
<li>Responsible for execution and production of existing PHNY menu. Full understanding of menu is essential.</li>
<li>Monitor and produce all menu items requiring special skills. Responsible for tasting, and adjusting the seasonings of all soups, sauces, purees and garnishes. Provide constructive feedback with finesse when necessary.</li>
<li>Act as Expeditor if necessary. Insure all plates are consistent throughout service.</li>
<li>Work with other Sous Chefs and Chef de Cuisine in taking of inventory.</li>
<li>Work with other Sous Chefs and Chef de Cuisine to ensure all standards of quality are achieved in relation to sanitation, organization, consistency, and employee morale.</li>
<li>Review needs, create accurate purchase orders, and place accurate orders as needed specifically for the next day’s fish and seafood.</li>
<li>Ability to communicate with all levels of staff. Exhibit honesty, trustworthiness, perseverance and commitment</li>
<li>Complete all required paperwork, including requisitions, production records, NYC Dept. of Health or HAACP requirements etc.</li>
<li>Responsible for training and development of all kitchen personnel. Monitor and report all disciplinary infractions by all staff to the Chef de Cuisine.</li>
<li>Responsible for entire opening and/or closing checklists including (but not limited to) meat and fish storage, cleanliness of all walk-in refrigerators, securing of all necessary doors, boxes, etc., breaking down of hot line and raw bar and check overnight stocks.</li>
<li>Work on the line or any station when asked, or when necessary without hesitation.</li>
<li>Work with students and new employees to orient to kitchen.</li>
<li>Responsible for maintaining high standards in prevention of Food Borne Illness, including Health Dept. code implementation.</li>
<li>Implement Kitchen safety program, including proper accident prevention.</li>
</ul>
 Required Knowledge, Skills and Abilities:
<ul>
<li>Able to produce and provide high quality food and service</li>
<li>Effective management style promoting a team atmosphere</li>
<li>Knowledge of all kitchen operations</li>
<li>Ability to communicate verbally and in writing.</li>
<li>Manage effectively through delegation</li>
</ul>
Education and Experience Requirements:
<ul>
<li>Culinary degree or equivalent experience.</li>
<li>2-4 Years prior fine dining / high volume production</li>
<li>Prior NYC experience preferred</li>
<li>Prior line or entry level sous chef experience required</li>
</ul>
*In accordance with the NYC Covid-19 Vaccine Mandate- all food establishment employees are required to show proof of the Covid-19 vaccine.
Porter House provides equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state, and local laws.

<h3>Job Description</h3>
Job DescriptionPosition Title: Chef Manager Location: USCG Sector Corpus Christi, TXKey Responsibilities
<ul>
<li>
Manage daily food production, preparation, and service for all meals.
</li>
<li>
Ensure strict adherence to approved monthly menus, recipes, portion sizes, and nutritional requirements.
</li>
<li>
Coordinate menu planning and submit menus and recipe variations to the COR for approval.
</li>
<li>
Oversee progressive food preparation to ensure freshness and patron flow.
</li>
<li>
Ensure compliance with sanitation, food safety, and hygiene requirements (CGTTP 4-11.12A, ServSafe).
</li>
<li>
Supervise kitchen staff and ensure proper training in food handling, sanitation, and safety.
</li>
<li>
Coordinate special dietary accommodations (vegetarian, halal, kosher, vegan) with the COR and affected personnel.
</li>
<li>
Monitor food inventory, storage, and waste to support cost control and prevent shortages.
</li>
<li>
Support premium meals, ethnic meals, and special event catering.
</li>
</ul>
Minimum Qualifications
<ul>
<li>
Associate’s degree in hotel/restaurant management or related field OR
</li>
<li>
Minimum of three (3) years of experience in a comparable food service program with management responsibility.
</li>
<li>
Military food service experience may substitute if the individual reached paygrade E-5 or higher and held that grade for at least two (2) years.
</li>
<li>
Current ServSafe Manager Certification (required).
</li>
<li>
Demonstrated experience supervising kitchen operations and staff.
</li>
</ul>
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XOpOq8Ytq2

Chef Manager

<h3>Job Description</h3>
Job Description
Executive Chef: The Ultimate Culinary Lifestyle Role (5 Months PTO)
Location:&nbsp;Hendersonville, NC (Relocation Required)&nbsp;Compensation:&nbsp;Total Compensation between $50,000 Salary + Performance Bonuses (3) +&nbsp;On-Property Housing Included&nbsp;Operating Season:&nbsp;April – October |&nbsp;Off-Season:&nbsp;November – March (Paid!)
The Opportunity
Are you a talented Chef tired of the year-round restaurant grind?&nbsp;Camp Pinnacle&nbsp;is offering a "Unicorn" career path. We are looking for an Executive Chef to lead our culinary operations in the heart of the beautiful Western North Carolina mountains.
This is a dual-focus role:
<ol>
<li>
7 Months of Action (April–Oct):&nbsp;Lead high-end wedding and event catering (weekends) and high-volume, high-quality summer camp dining (3 meals/day).
</li>
<li>
5 Months of Freedom (Nov–March):&nbsp;Enjoy an extremely flexible annual schedule with paid time off to travel, rest, or pursue personal passions.
</li>
</ol>
Why You’ll Love It
<ul>
<li>
The Lifestyle:&nbsp;5 months of paid time off.
</li>
<li>
The Setting:&nbsp;Work in a stunning, drug/smoke/alcohol-free outdoor environment.
</li>
<li>
The Benefits:&nbsp;Employer-sponsored health insurance, provided meals during the season, and&nbsp;on-site housing included.
</li>
<li>
Creative Freedom:&nbsp;Direct input on menus ranging from casual "camp-style" comfort food to refined, gourmet wedding fare.
</li>
</ul>
What You’ll Do
As a "visionary with their feet on the ground," you will oversee a Kitchen Manager and a team of 10, ensuring our facilities operate at peak performance.
<ul>
<li>
Lead the Team:&nbsp;Supervise, train, and mentor a seasonal crew to maintain high standards of service and safety (ServSafe/NC Health Codes).
</li>
<li>
Strategic Planning:&nbsp;Partner with the Events Director to provide pricing and custom menus for wedding and event clients.
</li>
<li>
Inventory &amp; Ordering:&nbsp;Manage food and supply procurement, maintaining strict records and budget adherence.
</li>
<li>
Culinary Execution:&nbsp;Be "hands-on" when needed—from high-volume prep to executing refined event plates.
</li>
<li>
Facility Management:&nbsp;Lead the seasonal opening (late March) and winterization (late October) of our kitchen facilities.
</li>
</ul>
Who You Are
<ul>
<li>
A Versatile Pro:&nbsp;You have 4+ years of kitchen management experience and can pivot effortlessly from a taco bar for 200 campers to a 4-course plated wedding dinner.
</li>
<li>
A Culture Builder:&nbsp;You are a "people person" who leads with compassion and creates a nurturing environment for staff and campers alike.
</li>
<li>
Organized &amp; Validated:&nbsp;You hold a valid driver’s license, are ServSafe certified (or willing to be), and have a solid grasp of allergens and food safety.
</li>
<li>
Ready for the Season:&nbsp;You thrive in a high-energy environment and are ready to put in the work during our 3-month summer peak to earn your 5-month rest.
</li>
</ul>
Schedule &amp; Pay Structure
This is a full-time, year-round position with a goal hire date of&nbsp;March 15th&nbsp;and a start date of&nbsp;April 1st.
<ul>
<li>
Base Salary:&nbsp;Total Compensation between $50,000 Salary + Performance Bonuses (3) +&nbsp;On-Property Housing Included&nbsp;Operating Season:&nbsp;April – October
</li>
</ul>
Ready to trade the city heat for the mountain breeze? Apply today to join the Camp Pinnacle leadership team!
Company Description95 years of tradition As one of the nation’s oldest summer camps, Camp Pinnacle was built on a foundation of important and valued traditions. Thousands of alumni have discovered their voice here and have gone on to become renowned and accomplished adults: U.S. senators, governors, doctors, lawyers, social workers, and even two four-star generals. But more important than acquiring all those fancy titles is that Camp Pinnacle has always been a place to follow your heart and accomplish your dreams. Alumni can be reassured that today’s campers will experience the same magic and some of the same ritual—but updated to be effective for kids raised in the digital age. 
<h3>Company Description</h3>
95 years of tradition\r\nAs one of the nation’s oldest summer camps, Camp Pinnacle was built on a foundation of important and valued traditions. Thousands of alumni have discovered their voice here and have gone on to become renowned and accomplished adults: U.S. senators, governors, doctors, lawyers, social workers, and even two four-star generals. But more important than acquiring all those fancy titles is that Camp Pinnacle has always been a place to follow your heart and accomplish your dreams. Alumni can be reassured that today’s campers will experience the same magic and some of the same ritual—but updated to be effective for kids raised in the digital age.

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